Stuffed Poblano Peppers

3 Poblano Peppers, cut in half and seeds removed

3 Sausages, cut into bite size pieces

1/2 cup Sweet Onion, chopped

3/4 cup cooked Rice

1 Tomato, diced

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

3 tablespoons Sour Cream

1/4 teaspoon Chili Flakes

4 oz Monterey Jack Cheese, shredded

Salt, Pepper to tastes

2 tablespoon Olive Oil

Preheat the oven to 400 degrees F.  Arrange poblanos in the baking dish, season with salt, pepper, and drizzle with olive oil. Bake the peppers for ten minutes.

Meanwhile, preheat a skillet, add oil.  Saute the sausages for about five minutes, add chopped onion and cook for 3 more minutes.  Add cooked rice, tomato, garlic, and cilantro. Season all with salt, pepper, and chili flakes.  Mix in the sour cream.

Spoon the stuffing into the peppers. Top with shredded cheese and bake for 15 minutes, until the cheese is golden brown.

Serves 3-4

*To make the peppers vegetarian substitute mushrooms for the sausage.